Monday, April 23, 2018

The Good Banana

If you haven’t heard yet, we’re opening a food trailer! We’re
so close to being ready to open that I can taste it (see what I did there) and
it taste delicious!

The idea to start a food truck began years ago, probably
about 3 years ago.I’ve had lots of ideas
and something always seemed to scare me off— the work put in, the cost, the
fear of failure, the unknown.I just continued
to put it on the back burner and write it off.I’d say I’m just too busy, it’s not the right time, I have babies, seems
overwhelming, yada, yada, yada.But I
got tired of not just writing off the idea, but writing off myself. My fear of
failing and lack of knowledge regarding the food industry seemed to justify
not trying, but that’s no way to go about things. I’d hate to think Lars or Townes would one day ask me why I never did it and all I'd be able to say was that I was scared. I convinced myself (and Bob) to just do
it.To at least try.Because if I didn’t, I think I’d forever
regret it.

I have lots of goals for this new journey, but I have one
main goal and it’s really simple—to get people to stop eating crap. That’s
it. We’ve been eating crap for so long
that I think we forgot what non-crap taste like, BUT y’all! non-crap is so
good! I, of course also want to make you all happy and show everyone that some
of your favorites can be made non-crap friendly. Perhaps I should rename the food trailer Non-Crap
Food For You.I don’t hate it…….

I’ve been cooking or baking or sitting in the kitchen with
my grandmothers, aunts and momma for as long as I can remember. They all
instilled this passion for cooking and a confidence to be in the kitchen, to
mess up, to try something new. I’ve never been intimated by the kitchen, or a
recipe, or coming up with my own.It’s
what I do and it took years for me to see that confidence as a true gift.

The food trailer is my way of sharing my gift with y’all. It’s
my way of taking care of the people I love and the people I haven’t met yet,
but I’m sure to love. It’s my tiny contribution to try and keep you healthy and
happy.

IT’S VEGETARIAN – I haven’t eaten meat in 25 years. I don’t
like it, never have and probably never will. Just like some people don’t like brussel
sprouts, I don’t like meat. So it’d be strange to open a food truck serving
meat.I didn’t open The Good Banana to
convert anyone or to shove any ethical mumbo chumbo in your face. I opened it
so I could feed you delicious food. (Thought
of a new goal: to get my southwest Louisiana, duck hunting loving brother and
father to eat at the trailer without giving me any crap about meat.Never mind, that’s never going to happen…moving
on.)

IT’S VEGAN— Not only is there no meat, but there’s no dairy
or eggs.Everything I cook at home is
dairy free so it just seemed the way to go. I wanted to be sort of an allergy
friendly place and dairy is such a high allergy food that it was a no brainer.

IT’S SOY FREE— Soy is just one of those foods…. it’s in
everything. Literally, it seems hard to find food without it. Soy is the number 2 most genetically modified
food next to corn. So let’s just leave that out.

IT’S GLUTEN FREE—Because no one eats gluten any more other
than my husband. Hahaha! Honestly, when I was creating the menu and thinking of
what I’d want to serve, it was just naturally gluten free. So there ya go. Bye
bye gluten.

IT’S GRAIN FREE— I don’t think all grains are bad, but when
we eat them home I make sure they are coming from a really good source and/or
even sprouted and that just seemed awfully time consuming for food
production.And again, trying to be as
food allergy friendly as possible.

And because it’s all of those things

IT’S PALEO— I didn’t necessarily want to market The Good
Banana as paleo because I think most of my paleo friends would ask, ‘where’s
the steak?’ While there’s no steak my
beautiful cavemen and women, you can still have anything off the menu while living
your best paleo life.

I’m more than excited to open and to meet all the peoples!!
I love meeting all the peeps! I hope it’s a beautiful and delicious journey and
thanks for supporting me so much already!Wimberley, TX you’re one a kind I tell ya.

Fingers crossed we get this trucker (see what I did there?)
opened by the first weekend in May!